At the Pack Expo 2011 show in Las Vegas, The National Provisioner sat down with PMMI’s Vision 2020 Focus Group, which brought together representatives of several meat- and poultry-processing companies to discuss the state of the industry from their unique perspectives.
Microbiological sampling can be an effective tool to help companies verify that their interventions are working. But how much testing is really expedient given the current food-safety climate?
The OSU Thermal Processing of Ready-to-Eat (RTE) Meat Products short course will occur April 17-19, 2012, on the Ohio State University campus. The agenda for this three-day course is filled with a variety of topics related to all aspects of producing ready-to-eat meat products.
Ground-beef and sausage products have seen a boost in popularity over the last few years, for several reasons. Both products are popular for their taste and versatility, certainly, but they are also popular because of their price points.
A reliable rapid-detection system has been a desire of all sectors of the food industry for decades. As sound science has developed over the years, technology companies have found new solutions to meet the demands to test for various pathogens, while obtaining quicker results.
